Enchiladas

Enchiladas are very versatile. The variations are endless. From the sauce to the filling, even the shaping of the enchilada. Once you become comfortable making this dish you will add your own spin to the recipe. Traditional enchiladas are made completely from scratch. From the corn tortilla to the sauce making.  Other variations come in play with flour tortillas and different folds, but I will get to those later on a different post. Here I’ll be making the Enchiladas with corn tortillas and I’m not making the sauce from scratch. The sauce making will definitely be available in a future post as well.

These are Potato and Onion Enchiladas and the others are Cheese Enchiladas. First let’s get to the potato filling.

  • Boil some potatoes
  • Onions (chopped)
  • Scallions (chopped)
  • garlic salt

Remember, these are onion and potato enchiladas so you need the onion taste to them. While the potatoes are boiling you have time to do all the chopping. Once you are done and the potatoes are cooked removed from heat and peel. Once they are peeled its easy to just press down and mash them.

Once you are done peeling all the potatoes you will need to fry the onion scallions. Fry for about 3 minutes until the onion becomes translucent.  Then you add the potato season with garlic salt and cook for about 5 more minutes and set aside.

Now let’s get to the Enchilada making. Heat up the chile sauce and set aside to cool down.

You will need:

  1. Corn Tortillas
  2. Red Sauce (I used Las Palmas)
  3. Potato mix
  4. Cheese (I used mexican made cheese)
  5. Oil
  6. Lettuce (shredded)
  7. Tomato (sliced)
  8. Cotija Cheese
  9. Spicy Salsa

Heat as many tortillas as you might need.

Now that you have all the tortillas nice and warm you will need to fill them. Once you fill them you will roll them up like you would a flauta.

 

By this time the sauce has cooled down enough for dipping the enchiladas. Make sure you keep the griddle on and add a bit of oil to it.  Dip the enchilada in the sauce then you place it on the griddle. Fry for about 2 minutes each side. (I dip the enchiladas because they make less of a mess around my stove. But if you don’t want to dip them, you can fry the tortillas first, dip in the sauce, add the filling and roll. Serve immediately)

Once they are off the griddle you need to serve them. These are served hot. Plate them and serve them with the lettuce, tomato, cheese and sauce. This is also a great time for your own toppings. If you like onions then you add onions, if you don’t like tomato then you dont add it. Make this your own unique dish.

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